Gazpacho

30 min

Type of dish: Vegetables, Soups and creams

Temperature: Cold

Seasonal period: June, July, August, September, October

Allergens:

Ingredients for 5 portions Calculate portions

Tomato 0.75 kg

Green pepper 0.2 kg

Bell pepper 0.083 kg

Cucumbers 0.1 kg

Garlic, bulb 0.5 ud

Onion 0.1 kg

Loaf bread 0.1 ud

Serrano ham 0.05 kg

Elaboration

Mix all the ingredients (water only until the tomato is covered), in a tall container and blend them with a hand-held blender.
Combine the sauce with the oil, pass the mixture through a sieve and add salt, vinegar and thickness to taste.
Leave it to cool in the fridge for 1 hour.

Nutritional information (1 portion)

Energy

100.89

kcal

Carbohydrates

11.51

Proteins

7.38

Lipids

3.29

Fiber 2.71 g

Saturates 1.24 g

Monounsaturated fatty acids 0.63 g

Polyunsaturated fatty acids 0.33 g

Cholesterol 7.0 mg

Calcium 120.69 mg

Iron 2.27 mg

Zinc 0.35 mg

Vitamin A 116.38 ug

Vitamin C 67.77 g

Folic acid 91.99 ug

Salt (Sodium) 164.03 mg

Sugars 12.22 g

The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.